Boston Brown Bread Made in a Loaf Pan
- Prep Time
- Cook Time
- One 8 1/2" x 4 1/2" pan
- Difficulty Level Easy
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- 3/4 cup (78g) pumpernickel flour
- 3/4 cup (106g) yellow cornmeal
- 3/4 cup (85g) White Whole Wheat Flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (106g) currants
- 1 1/2 cups (340g) buttermilk
- 1/2 cup (170g) molasses
- Preheat the oven to 325°F.
- Lightly grease an 8 1/2" x 4 1/2" loaf pan.
- In a medium-size mixing bowl, whisk together the pumpernickel flour, cornmeal, whole wheat, baking soda, salt and currants.
- In a separate bowl, beat the buttermilk and molasses together until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined; there's no need to beat the batter.
- Spoon the batter into your loaf pan, and cover it with buttered aluminum foil, fastening the foil tight to the edges of the pan (so the bread will steam a bit), but ballooning it in the center, so the bread has room to expand without hitting the foil.
- Bake the bread for 1 hour. Remove the foil (the middle may be slightly sunken; that's OK), and bake for an additional 10 minutes.
- Store leftover bread in the refrigerator for up to 5 days.
Home Baking Association
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